This beer was much more sweet, then tart. I’ve had the opportunity to taste Goudenband on many occasions and it is usually a mildly tart and refreshing beer. This 2003 version was good, but not at all tart.

It was very interesting to try the “regular” Rodenbach, the 2010 & the 2003 Rodenbach Grand Cru side by side. In terms of tartness I would have to say that Rodenbach was mildly tart, the 2010 Grand Cru was about 2x’s tarter & the 2003 kicked up the tartness factor to a very enjoyable puckering level as it was about 4x more tart then the 2010 Grand Cru.

This one interesting Geuze as it was a bend of 8 different Lambics from 8 different breweries. I feel that as good & enjoyable as this Geuze was, the Geuze you could try from some of those individual breweries would have been better.

With the Lou Pepe Gueuze were you more disappointed in the lack of sourness or the taste or both? If it was the lack of sourness I would have to agree with you. I was expecting it to be a bit more tart, otherwise it was still a fantastic Gueuze and refreshing. I usually find with Cantillon that their cherry or strawberry Lambics to be more tart/sour then their Gueuze or unblended Lambics.

I thought that the 2003 Rodenbach Grand Cru was the most tart/sour beer of the night, with the Lou Pepe Framboise in the top 3 of sourness. Overall I though most of the brew we had were only mildly tart/sour, but still mighty tasty.